Have you ever served kebabs with pap and sherry thyme braised onions before? Of course not. This one-of-a-kind dish will open up a whole new world of taste wonders. Your guests will be thrilled to have this on their plate – and they will be insisting on it again and again.

Method:
For the kebabs: Mince herbs, garlic, salt, pepper and olive oil in a mortar and pestle into a paste. Work the paste into the cubed meat by hand, so that it is well mixed. Refrigerate for 3 hours or overnight. Soak 6 wooden sosatie/kebab sticks for 1 hour in water. Thread meat in sequence starting with Kassler, kidney, heart, onion and bay leaf. Repeat ending with a Kassler cube.
Prepare a fire/barbeque and grill kebabs for 14 minutes on medium/high heat, turning after 7 minutes.

For the pap: Heat the water in a medium pot until boiling. Add the FEAST Super Maize Meal and stir vigorously until smooth. Cover and cook over low heat for 8 minutes. Stir in the butter, lemon zest and parsley. Season to taste.

For the braised onions: Heat the butter and vegetable oil in a large pan. Sauté the onions and thyme over moderate heat until golden. Stir in the sherry and stock and simmer until reduced (about 10 minutes). Season with salt and pepper to taste.